VERUM PULI RASAM

 

This post tells how to prepare the basic version of rasam. Kongu mothers prepare rasam in various versions. This Puli Rasam is often made in our homes. It is also of medicinal benefits. This is good for Cold and cough. Whenever we have nonvegetarian feast or nonvegetarian food cooked in our homes, this puli rasam is playing the vital role in easy digestion and making comfort stomach.

Let us move to make Puli Rasam:

Ingredients:

Tamarind Lemon size soaked in water and Extract of five cups to be made.

Jaggery a small piece

Garlic pods four

Pepper one spoon

Cumin seeds one spoon

Coriander seeds one spoon

Mustard seeds one spoon

Asafoetida one pinch

Salt to taste

Sesame oil one tablespoon

Red Chillies three split

Curry leaves half cup

Shallots crushed five

Turmeric one spoon

Coriander leaves chopped half cup

Procedure:

Tamarind extract is mixed with  shredded garlic, raw coriander seeds coarse powder, Salt, powdered cumins seeds, jaggery, chopped coriander leaves and coarse pepper powder.

Mix well and check the taste. The aroma and taste must be balanced.

Heat the wok with sesame oil over the medium flame.

Add mustard seeds to pop up.

Now the knob in low level.

Add red chillies and curry leaves in low flame

Add Crushed shallots and asafoetida

Followed by turmeric.

Transfer the tamarind extract and increase the flame level to high.

Allow to boil.

Aromatic Puli rasam is ready to have with hot steamed rice with any side dish ( Porial)